Desserts

Teeccino French Vanilla Pudding

Name: Teeccino French Vanilla Pudding
Ingredients: ⅓ cup coconut palm sugar (or zero calorie sweetener); 1 tbsp (1 packet) unflavored, powdered gelatin; 1 tbsp [Teeccino French Vanilla Herbal Coffee] grounds (or certified gluten-free Dandelion Vanilla Nut); Pinch of salt; 2 cups almond milk (unsweetened vanilla works great, or nut milk of your choice); 2 large egg yolks; 3 tbsp cornstarch (tapioca starch or arrowroot powder can also be used, although it lends a slightly different texture); 2 tbsp unsalted butter; 1 ½ tsp vanilla extract

By Meet the Chef

A spin-off of a classic homemade vanilla pudding recipe, this tasty, lightly sweetened dessert offers more nutritional benefits, bolder flavor, and less sugar than your average vanilla pudding. Plus it is super simple and quick and doesn’t need to be fully chilled, making it a great option for a last-minute dessert to bring to your National Vanilla Pudding Day party!

Ingredients

⅓ cup coconut palm sugar (or zero calorie sweetener)
1 tbsp (1 packet) unflavored, powdered gelatin
1 tbsp [Teeccino French Vanilla Herbal Coffee] grounds (or certified gluten-free Dandelion Vanilla Nut)
Pinch of salt
2 cups almond milk (unsweetened vanilla works great, or nut milk of your choice)
2 large egg yolks
3 tbsp cornstarch (tapioca starch or arrowroot powder can also be used, although it lends a slightly different texture)
2 tbsp unsalted butter
1 ½ tsp vanilla extract

Instructions

Prep Time : 5 minutes, Cook Time : 10 minutes, Chilling Time : 2 hours,Calories per serving : 100

In a medium saucepan, heat milk and Teeccino grounds and let steep for 5 minutes.
Strain the brewed mixture through a fine sieve, then pour the milk back into the saucepan. Make sure you clean the saucepan before adding the milk back in to ensure there are no grounds leftover.
Whisk in the coconut sugar, salt, gelatin, cornstarch and egg yolks and cook over medium-low heat, making sure everything is dissolved. Whisk occasionally (every minute or two) until the mixture starts to bubble and thicken. About 5-7 minutes. Be careful not to scramble the eggs!
Once thickened but still pourable, remove from the heat and whisk in the butter and vanilla extract. The pudding will thicken more as it cools.
Distribute the pudding evenly between 6 individual jars or ramekins and allow to cool completely before chilling in the refrigerator. Once cooled, chill, uncovered, for at least 2 hours (longer than 2 hours is ideal, but the pudding can be served while still room temperature).
Serve the puddings with a dollop of whipped cream and/or a sprinkle of cinnamon, chopped nuts, banana slices, berries, or any of your favorite toppings! Enjoy!
Note: To make this a vegan recipe, substitute coconut oil for butter and create two chia “eggs” by combining 2 tbsp of chia seeds and 5 tbsp water (1 tbsp chia + 2.5 tbsp water=1 chia “egg.”)